This is a short Guide with the commonly used Legumes -Dals, Pulses, Lentils, beans, peas in Indian Cuisine with their common English names and Hindi names.
Black-eyed peas (Vigna unguiculata) are a variety of the cowpea and are part of the family of beans & peas (Leguminosae or Fabaceae in the USA).
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Pulses that, although commonly called lentils, are actually related to cowpeas and mung beans.
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Chickpeas are widely available dried or canned. Occasionally you may find young, fresh green chickpeas in their pods at farmers’ markets.
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Known for their high levels of protein compared to beans, lentils bring a lot to the plate. While some legumes (think soybeans) are high in fat, lentils are very low in fat.
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